Category Archives: Blog

Banana bread is one of my favorite fall treats and is a great way to use up any ripened bananas before they go south. Actually, the riper they are, the stronger the banana flavor is.

This recipe was an instant hit at the office, and definitely made for a happy Friday. I like to treat those that I care about, especially with food. This is recipe is full of spice and sure to win over even the coldest comrades.

Saute onion and garlic in olive oil for about 10 minutes
Sprinkle cornstarch over onions and garlic to coat veggies.
Add tomatoes, salt and cayenne. Cook over medium heat for about 15 minutes, or until tomatoes are soft
Puree mixture well, and strain. Stir in basil. Return to heat if ready to eat, or store in refrigerator.

Serve with grilled cheese.

Grilled Cheese

Ingredients

2 pieces of bread

1 Tablespoon butter

2 slices American cheese

Spread butter over one side of each piece of bread. Place butter side down in the pan, and cook for 3 to 5 minutes per side, until bread is toasted and cheese is melted.

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Casserole is a Southern staple, and in Texas, this recipe is the king of all things pot luck. It’s reminiscent of enchiladas, which are close to any Tex-Mex lover’s heart. It’s a layering of a spiced gravy, corn tortillas, sautéed vegetables, shredded chicken and cheese.

Layer in casserole: coat bottom of 9×13 with a little sauce. Layer 6 corn tortillas, and spread half of the chicken and vegetables over. Top with half of the cream sauce and half of cheese. Repeat.
Cook in 350* oven for 30 minutes, or until cheese is melty.

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Grits are a breakfast staple in the South. The pudding-like ground hominy is a hearty and versatile meal. The pairing of shrimp with the mealy custard is “low-country” cooking at its finest.

While grits are made from hominy, I used stone-ground cornmeal; and though this is considered a “soft polenta”, let’s face it– “shrimp ‘n’ grits” just has a certain ring to it.

Cornmeal “Grits” (or soft polenta)

Ingredients

3 cups water

1 cup stone ground cornmeal

1 Tablespoon salt

Pepper, to taste

2 Tablespoons rosemary, chopped

3 Tablespoons butter

1/4 cup parmesan cheese

Bring water and cornmeal to a boil, stirring constantly to avoid it sticking to the bottom of the pan.

Once boiling, reduce heat to low. Add salt and pepper.

Simmer for 20 to 30 minutes until thick. You’re looking for it to stand up when “plopped” on a plate. *

Stir in butter, parmesan and rosemary.

Paprika Shrimp

Ingredients

1 pound shrimp, 17 to 20 count, peeled and deveined

1/2 Tablespoons salt

1/2 Tablespoon paprika

3-4 Tablespoons butter, depending on the size of your pan

Toss shrimp with paprika and salt.

Be mindful of overcrowding your pan. I cooked my shrimp in two batches, each using 2 Tablespoons of butter. If your pan is big enough to cook the shrimp in one batch, you may only need 3 Tablespoons of butter.

Cook shrimp for two to three minutes per side, until opaque.

Serve shrimp over “grits”.

*The whole meal takes about 30 minutes to make. Cook your shrimp in the last 10 to 15 minutes of cooking your grits.

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It’s no secret: I love spicy foods. Jalapenos, cayenne, crushed red pepper. I add a spicy element to just about everything I cook. And this recipe is no different.

Creamed corn is a national staple, especially in the South. As I was growing up, I only knew the sweet kernel goodness from a can. What a travesty! Making this spectacular side dish from fresh corn takes little effort, and produces a dreamy, creamy pudding-like corn casserole. With the addition of jalapenos, creamed corn is elevated into a restaurant-worthy menu item. If you can’t stomach spicy foods, cut the jalapeno out. The base of this recipe can stand on its own.

Jalapeno Creamed Corn

Ingredients

4 ears corn, unhusked

1 Jalapeno

2 Tablespoons butter

2 Tablespoons milk

1 Tablespoon sugar

1 1/2 Tablespoons flour

Salt and pepper

1/4 cup water

1/2 cup shredded Italian cheese (Parmesan works fine, but I used an Italian cheese blend)

Bake corn in husks at 350* for 30 minutes. Bake jalapeno with corn for last 10 minutes of cooking. Let cool.

Husk corn; deseed and dice jalapeno.

Heat milk and butter in small sauce pan until butter melts. Add flour, sugar, salt and pepper. Once combined, add water. Bring to a boil, then remove from heat.

In a food processor, puree contents of sauce pan and 1/2 of corn (about 2 cups) until creamy.

Stir in remaining corn and jalapeno. (If you have leftovers, this recipe freezes well; do not add cheese.)

Layer in ramekins, or 9×9 inch pan, with cheese. (Pour half of mixture in pan and cover with cheese; pour in remaining mixture and top with cheese. )

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It was an ongoing joke when I was a kid: “Dad, what’s for breakfast?” “Your favorite, French toast!” With a roll of the eyes, I’d reply: “C’mon, Dad. What’s really for breakfast?”

He knew how much I hated the half-soggy, half-crispy toast. On top of that, the dish was served with syrup, which I cannot seem to palate.

But, as I grew older, I began experimenting with different ways to cook and top French toast, and I found that baking it was a way to eliminate the soupiness that tends to accompany pan-toasted French toast. With some fresh whipped cream and strawberries, French toast has become one of my favorite weekend treats.

Baked French Toast

Ingredients

1 cup heavy cream

4 eggs

1 teaspoon vanilla extract

1 Tablespoon sugar

1/2 Tablespoon cinnamon

Half of a day old French loaf, cut into 1 inch slices

Powdered sugar, for dusting

Stir together cream, eggs, vanilla, sugar, and cinnamon in a large bowl.

Soak bread slices, about 10 seconds per side, or until bread is soaked through.

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This dish brings me right back to Mama’s kitchen. Shrimp and sausage gumbo falls along side French bread and chips and salsa under the “can’t live without” category for me.

My mom grew up in Southeast Texas where the best of Creole, Mexican and Southern foods combine. Although according to my grandmother, Creole gumbo does not usually include sausage, the heartiness of the links add spice and depth to this dish. I chose a jalapeno pork sausage to bring extra heat to my gumbo, but regular sausage will do just fine.

File (pronounced fee-lay, or “file” as I so reverently refer to it as) is an essential. It’s made from dried and ground sassafras leaves. It is not only included in the gumbo, but often used as a garnish for extra seasoning. It is a fragrant additive with an almost black tea taste to it. It also helps thicken the broth.

Another thickening agent used here is okra. I cut them thick, as to prevent complete liquidation of the green beauties. Their sliminess, which is often a turn off for okra amateurs, brings an added thickness to the broth and roux. They lose their gooey texture; so for those who are put off by the vegetable, this is a great introduction into the Wonderful World of Okra.

Shrimp and Sausage Gumbo

Ingredients

2 strips of bacon, diced

1 pound smoked sausage, cubed

1 stick of butter, or 1/2 cup

1/4 cup flour

2 quarts chicken stock

1 large onion

1 pound okra, cut into 1/2 to 1 inch thick pieces

1 green bell pepper, chopped

2 stalks celery, sliced

4 cloves garlic

1 teaspoon cayenne

2 Bay leaves

2 sprigs rosemary

1 Tablespoons gumbo file

1 pound shrimp

Salt and pepper, to taste

Start by cooking the bacon and sausage in cast iron pot. Because of the obvious greasiness of the meats, little to no oil is needed for cooking. Once browned, remove from pot.

At this point, it’s time to make the “roux”, which is essential to gumbo. The seemingly daunting task is made easy in this recipe: add flour and butter to meat fat in pan. Constantly stir for about 4 minutes. You’ll know the roux is ready butter melts, flour is fully incorporated and has reached a medium to dark caramel color. I like a lighter roux in my gumbo, but feel free to cook until brick reddish-brown.

When roux is ready, add tomatoes, stock, sautéed meat and vegetables, Bay leaves and rosemary. Bring to a boil, and cook 15 minutes. Reduce to a simmer, or risk tough shrimp.

Toss shrimp with cayenne, salt, pepper and file. Add to rest of the simmering gumbo.

Continue cooking on a low simmer for about 45 minutes.

Serve over rice, with a sprinkle of file if desired. Refrigerate or freeze leftovers.